Food Biotechnology MCQs
Practice free Food Biotechnology multiple-choice questions with instant answer feedback and step-by-step solutions. Click an option to check yourself, reveal the full explanation, and work through all 54 questions — no login required.
Question 19hard
Which one of the following species is used in the preparation of Soy sauce?
Question 20medium
Which of the following source contributes to microflora of raw milk?
Question 21hard
The primary bacterial spoilage of poultry meat at low temperature, with characteristic sliminess at outer surface, is caused by
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Question 22hard
In Ultra-High Temperature (UHT) treatment, milk is heated at
Question 23easy
Food preservation is a most important component of
Question 24hard
The gas forming culture of Propionibacterium shermanii and P. freudenreichii are essential for giving swiss cheese
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Question 25hard
Which microbe can be transmitted by milk, and can survive in milk heated to 143°C for 30 minutes?
Question 26easy
Citric acid is used as an acidulate in
Question 27hard
Most of the vegetables can be stored safely at temperature